The things we love to do are slow. Baking takes time. Fermentation takes time. Recipe testing (and retesting) and developing our diy kits all take time. And documenting these (through video or photography or writing) takes time in a way that algorithms can’t understand. And while condensing the two day sourdough process into a 30 second video may at best inspire (and at worst overwhelm) it can’t teach (which is what we are really here to do).
So this newsletter is our weekly reminder to slow down. To let you in behind the scenes to the process, the in-process, the messy and unfinished states of what we’re working on, searching for and recipes we’re repeating. It is where big projects will live (from raised beds, to kitchen upgrades to culinary feats... and fêtes) and to stay in conversation with you. Read up, ask questions, then log off, get your hands messy and slow down too.
<3 Erica at FarmSteady
You would think that someone who’s been developing recipes professionally for well over a decade would have a kitchen outfitted with every tool perfectly curated. But along with our DIY roots comes a very strong make-do attitude. So if it’s not broken (even if it’s hideous, and has a melted handle, and the origins are that it was left behind by a post-college roommate), I use it.
I live with the idea that when I do replace something, it will be the most perfect, functional, durable and aesthetically pleasing version that I’ll never have to consider another. And if you’ve already figured out what that spatula is please let us know.
stainless steel/wood/brass rivets 2. stainless steel/brass 3. stainless steel/silicone 4. stainless steel/enamel 5. stainless steel/fancy resin 6. recycled stainless steel
After a few years off (and a change in Brooklyn neighborhoods) we rejoined a CSA. We were longtime members of Sang Lee Farms (who we love) - but are super excited to be supporting Windflower Farm this season. Per June rules, the first haul was a lot of greens (spinach, chard, lettuce, kale) plus radishes, spring onions and multi-hued eggs (the first one we cracked had a double yolk!) And we’re still hitting up the farmers market for rhubarb, strawberries, asparagus and snap peas.
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